Greek Chili Served Over Linguine

Greek Chili

I love the “5 Ingredients” feature in “Vegetarian Times.” It features dishes that each only contain five ingredients. And in the most recent issue, the 5-ingredient theme centered around chili. We tried the Smoky Chipotle-Kidney Bean Chili last week and it was pretty good. I could see building on it with more flavor when I make it again, but it’s perfect if you’re looking for a healthy, budget-friendly recipe.

This week, we decided to make the Greek-Style Chili. It’s basically chickpeas, diced tomatoes with garlic and onion, a pinch of cayenne, fresh spinach leaves and crumbled feta. (I couldn’t find vegan feta, so I just crumbled Daiya on top. Not really the same, flavor-wise, but it was still good.) The recipe says you can serve it over spaghetti, linguine or rice. As you can see, we decided to go with the linguine. The final result wasn’t what I typically think of as chili; I couldn’t imagine eating it by itself without more seasoning. But combined with the pasta, it was a light and easy weeknight dish that I would definitely make again.

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Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping

This is one of my favorite recipes from “Veganomicon” — the picture doesn’t really do it justice. Penne pasta is tossed with a cashew ricotta that is mixed with pumpkin, spices and caramelized onions. Walnuts are toasted with breadcrumbs and sage before being added to the top of the penne mixture. The entire thing is baked in the oven until it’s bubbly and delicious. It’s such a comforting dish.

I was able to find the recipe online here, but the cookbook itself is definitely worth the money.

I hope you all are well!

Recipe: Spinach Mushroom Lasagna

I love lasagna. It’s up there on my list of comfort foods. I had actually planned on making this last week, but kept putting it off — lasagna’s not the quickest meal to throw together. It doesn’t exactly fit in with my detox plan for this week, but I still feel like it’s a healthy, hearty meal.

I don’t have exact measurements for this recipe because, well, I didn’t really measure out everything. I just added and tasted it as I went. So, if you do have any questions, please don’t hesitate to ask me in the comments. It does make enough for two full layers in a 9-in x 13-in casserole dish.

For this particular lasagna, I followed Veganomicon‘s recipe for Cashew Ricotta, which is absolutely amazing if you haven’t tried it. As far as the sauce, I sauteed half a yellow onion, three cloves of garlic and one finely diced carrot. To that, I added a 28-ounce can of crushed tomatoes, along with dried basil, oregano, thyme, salt and pepper. (I tend to like my lasagna on the dry side, so you may want to add an additional can of tomatoes if you prefer a saucier lasagna.)

To cut down on pots and pans, I used the same pot that I used for the lasagna noodles to cook down a large package of frozen, chopped spinach and 8 ounces of sliced button mushrooms. Finally, I layered it all in baking dish, topped it with extra sauce and a sprinkle of basil and nutritional yeast, and baked it for 35 minutes at 375 degrees.

A spring mix salad, crusty bread and olives rounded out the meal.

Enjoy!

Brooklyn Deli Macaroni Salad

This pasta salad recipe is an oldie but goodie. It was one of the first recipes I made when I first purchased “Veganomicon.” The base is made up of Vegenaise, white vinegar, sugar, salt and lots of cracked black pepper. Shredded carrots, radishes and peas are then tossed with the dressing and macaroni. The recipe makes a ton, so it’s perfect for a cookout or potluck alongside some barbecue-baked tofu and corn on the cob.

CSA Week 11

This week’s CSA pickup was another good one. It included a few items that we haven’t had before, such as carrots, tomatoes and a huge bunch of basil. I used the basil to make a delicious walnut pesto, which I served with diced tomato and whole wheat linguine.

The tomatoes and basil also went to one of my summer staples: tomato sandwiches.

I roasted the carrots with last week’s turnips and beets for a light vegetable plate. I’m going to use the beets in this week’s pickup to make the Roasted Yellow Beet Salad with Warm Maple Mustard Dressing from the PPK website.

I hope everyone is doing well. I’m going to be playing around with the site layout and design this week, so bear with me as I fumble my way through the changes.

Quick Bowtie Pasta With Peas

Hello everyone! Sorry the lack of posts. I’m not gonna lie: money’s been a little tight this past week, so we’ve been eating cheap and not very blog-worthy food. And really, this pasta dish isn’t the most interesting dish I’ve blogged about, but I wanted to show you what you can throw together on the fly with a well-stocked pantry.

Pasta is my go-to meal whenever I don’t have a lot of funds. I made a quick marinara sauce last night and had some left over. To the leftover marinara, I added some frozen peas, a little non-dairy cream cheese, nutritional yeast, and cooked bowtie pasta. The cream cheese took the sauce up a few notches from a basic tomato sauce to something a little richer. I served it with some baby arugula drizzled with a little balsamic vinegar (I ran out of olive oil!).

Enjoy!